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Rick's Special Buttercream Frosting

Reviewed: Feb. 6, 2014
I use all butter instead of shortening. I don't use as much heavy cream but rather add it slowly by tablespoonfuls until I reach a consistency that I want to work with. I also cut back on the amount of salt, unless I'm using unsalted butter. I add 1/4 teaspoon of almond flavoring as well, and if the weather is especially humid, I add a tablespoon of meringue powder to help stabilize the icing, since I'm only using butter. I also make sure I sift the powdered sugar before I add it. I've made this recipe many times and it's quite good!
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